Eggplant Bulgur Pilaf Recipe

Ingredients:

	Bulgur For Rice (Big)	2	Cup
	Eggplant (Medium size)	2	Qty
	Tomato (Tomatoes)	2	Qty
	Dry Onion (Medium size)	2	Qty
	Red Capia Pepper	2	Qty
	Butter	2	Tbsp
	Liquid Oil	1	Tbsp
	Salt	1	Tsp
	Brown Sugar	1	Tsp
	Black Pepper (Freshly Ground)	1	Tsp (large)
	Garlic	3	Clove
	Sunflower Oil (For Frying)	1	Cup
	Meat Broth (Hot)	3	Cup

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Instructions:

1. Peel the eggplants and cut them into cubes and larger than the backgammon membrane. Soak in a deep bowl for 1/2 hour in water to which you have added 1 teaspoon of salt and 1 teaspoon of baking soda.
   
2. Finely chop the onion and garlic. In the meantime, drain the black water of the eggplants and put them back into the water in the same way. Do this a few more times until the water comes out clear.
   
3. Peel the tomatoes and cut them into small cubes. Clean the seeds of the capia peppers and chop them in the size of a backgammon membrane.
   
4. Saute the onion, garlic and capia peppers in a common rice cooker until soft. Add the washed bulgur and sauté together for another 10 minutes.
   
5. Add 1 to 1.5 parts of hot broth or drinking water and cook on low heat until it absorbs its water.
6. Drain the eggplants that you have taken the bitterness out of the water, dry them with a paper towel and fry them in deep oil until they turn golden brown, put them on a paper towel.
   
7. Turn off the heat when the rice absorbs its water. Turn it upside down and let the excess steam escape. Add the fried aubergines to the rice and mix without crushing.
   

   
8. Cover the pot and let it rest for 10-15 minutes. Serve with yoghurt sauce alongside meat and chicken dishes. Enjoy your meal!
   
9. Note: For the yogurt sauce, chop the dill finely and add it to a bowl of garlic yogurt.

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Pilaf Olive Oil Based Vegetarian